Harold McGee’s best-seller On Food and Cooking has become a reference tool for many home chefs. The book details the science behind cooking techniques and explains the history behind some of our most popular food items. Among other things, McGee explains why peppers are hot, why seafood gets mushy if you cook it incorrectly, and the best ways to make mayonnaise.

His latest book, the Keys to Good Cooking, is a how-to guide for home chefs in which McGee, a food science expert, explains techniques for kicking recipes up a few notches.

Harold McGee’s best-seller On Food and Cooking has become a reference tool for many home chefs. The book details the science behind cooking techniques and explains the history behind some of our most popular food items. Among other things, McGee explains why peppers are hot, why seafood gets mushy if you cook it incorrectly, and the best ways to make mayonnaise.

His latest book, the Keys to Good Cooking, is a how-to guide for home chefs in which McGee, a food science expert, explains techniques for kicking recipes up a few notches.

I’ve always enjoyed cooking and developing recipes. But then an old Psychology Today had an article on personality characteristic pairs between occupations. The two pair with similar personality characteristics I recall are surgeons/butchers and chefs/chemists so I guess that explains it.

By the way, it’s just lucky, CC that you’ve got over 550 posts, because I delete advertisments as spam so automatically that even your post prompted a slight trigger.